Sweet Potato & Black Bean Chili for Two

Description:

This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado.

Ingredients:

2 teaspoons extra-virgin olive oil

1 small onion, finely diced

1 small sweet potato, peeled and diced

2 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1/4 teaspoon ground chipotle chile, (see Note)

1/8 teaspoon salt, or to taste

1 1/3 cups water

1 15-ounce can black beans, rinsed

1 cup canned diced tomatoes

2 teaspoons lime juice

2 tablespoons chopped fresh cilantro

Preparation:

1

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

Tips:

Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.